Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. oklahomajoe

    Outdoor kitchen / shop ideas

    Just poured my concrete today. 20x30. Gonna build my shop / outdoor kitchen myself. I wont do much mechanic type work inside. Im just building it mainly for a place to store my John Deere 790 tractor and my Yamaha Rhino. I plan to add a freezer, a fridge, and a 3 bay stainless sink with 30"...
  2. oklahomajoe

    Cabelas sales

    Was that at the Gonzales, La Cabelas? Or is it chain wide? Also noticed they have a 30" electric smoker by masterbuilt on sale for $130; normally $170.
  3. oklahomajoe

    Cabelas sales

    Cabelas in Gonzales, La has 600 watt 10 tray dehydrator on sale for 80 bucks, usually $150. Also have a nice portable fish cleaning table on sale for $50. Gonna go get one of each. Not sure if the sale is also at other locations.
  4. oklahomajoe

    How do you clean your dehydrater trays?

    Any time I use my dehydrator on jerky, I dread having to clean the trays afterwards. I use a wet marinade on my jerky, which then dries onto the trays. I spray with nonstick spray before use, soak in hot water after use, run through my dishwasher once, then use a toothbrush to clean all the...
  5. oklahomajoe

    The Saints

    Well, by looking at input earlier, the saints were supposed to lose. Well, Im not one of those Louisianians that says "WHO DAT", I feel ignorant saying such a thing. But, my home town boys brought it. And I, my own opinion, saw no "Katrina Points" in that game. But I did see Manning about to...
  6. oklahomajoe

    Smokehouse Pics

    I've posted pics of this smokehouse before by attaching a link. THis is just a pic test. And it didnt work
  7. oklahomajoe

    Where are you from Poll

    Good Ole Louisiana, you know, the home of the soon to be Super Bowl winners. Just north of Baton Rouge.
  8. oklahomajoe

    Need Help - Billbo's Dry Rub

    Thanks Eaglewing, Back to the drawing board tomorrow. Gonna get it right.
  9. oklahomajoe

    Need Help - Billbo's Dry Rub

    Sounds like it was the celery salt. I put the same amount of it as is called for of the Kosher. This might be a dumb question, but ive never followed a recipe to the t. I think I messed up here to. Granulated garlic and granulated onion must not be the same as garlic powder or onion powder...
  10. oklahomajoe

    Need Help - Billbo's Dry Rub

    Ok, I made Billbos dry rub, the only thing I changed was I used celery salt instead of Kosher salt. By using all those powders, when I taste the rub its not that appealing to taste. My question is "Is the rub appealing to taste before being cooked or only after cooked into the meat? Take no...
  11. oklahomajoe

    Propane smokehouse help.

    Ok, so I built a smokehouse a few weeks ago. I am using a low pressure propane burner with a black iron pot on top, with the chips inside. I put a lid on the pot and barely crack the lid. This allows for great smoke flow through my smokehouse. So yesterday I lit the house to smoke for the...
  12. oklahomajoe

    Smoked sausage recipe and process

    Awesome man. I dont even know what bratswurst taste like, but it sounds like you know what you're doing. Whats the reasoning of bringing your temp up slow like that? Is it to keep from burning up the outside with the inside still at low temp? And Why only smoke the last hour?
  13. oklahomajoe

    Smoked sausage recipe and process

    Thanks Rhino. SOunds like you know what you're doing and self taught. The deer that Im huntin grow up on rye grass, acorns, and corn. But I think I'll lean towards the pork like you said, just to keep from drying it out. And boston butts are easy to get my hands on so I'll use those. And...
  14. oklahomajoe

    Smoked sausage recipe and process

    Thanks man. The LEGGS, is it certain flavor or a 1 coverall kindof thing? Thanks for the cure tip. What temps are you thinkin to smoke it? And how long?
  15. oklahomajoe

    Smoked sausage recipe and process

    http://forum.gon.com/showthread.php?t=451111 Try this
  16. oklahomajoe

    Smoked sausage recipe and process

    http://forum.gon.com/showthread.php?...42#post4344142 Check it out
  17. oklahomajoe

    Smoked sausage recipe and process

    Ok, the smokehouse is done and 2 deer in the freezer. Ready to break out the grinder and try out the smoke house. Any good recipes. Ive read the other posts, and it sounds like 40% deer to 60% boston butt. Now what about the seasoning? Either a homemade blend,a packet from LEM, the seasoning...
  18. oklahomajoe

    Really smokehouse pics this time

    Gonna have to catch up to thadoc. He messaged me once and told me a "smokedaddy" might help it out. Gonna have to look into that. Thanks for all the compliments guys.
  19. oklahomajoe

    Really smokehouse pics this time

    Thanks SQWIB. To be truthful Im not sure what they are, but not galvanized. Got em at home depot; said they were for bbq grill replacement or screen doors, so I figured they'd work.
  20. oklahomajoe

    Really smokehouse pics this time

    Thanks man. I'll try it without it and see how it does? Dumb question, but whats the baffle and rolling smoke gonna do? More contact time from smoke to meat?
Top Bottom
Back
Clicky